Symrise AG has submitted a binding offer and has entered into exclusive discussions with the owners of Diana Group with regards to the acquisition of Diana Group.
April 15, 2014
The joint activities of Diana and Symrise generate pro forma sales of nearly 2.3 billion euros.Read More
Salt provides flavor, texture and preservation, along with other critical functional elements across multiple prepared food categories.
April 11, 2014
For consumers, savoriness often is all about that familiar and pleasing salty taste.Read More
New ethnic and upscale soups require quality, authentic flavors. Here’s a “soup-to-nuts” look at soup—and how to develop and preserve those flavors through the process.
April 11, 2014
There are primarily two types of soup classification: broth-based (think chicken noodle) or cream-based (think chowder).Read More
It benefits food manufacturers to understand how to optimize their ingredients, such as salt, to maximize the sensory performance in their products and realize potential cost savings.
April 9, 2014
Perhaps there’s never been a better time for a back-to-basics look at ingredient formulations.Read More
A new study says the low level of sodium intake recommended by the Centers for Disease Control and Prevention (CDC) could actually be bad for your health.
April 7, 2014
The average daily sodium intake of most Americans is actually associated with better health outcomes than intake levels currently recommended by the CDC and major health departments.Read More
AMP Energy and racing superstar Dale Earnhardt Jr. announced the debut of a new sour grape flavor, Dale Jr. Sour.
April 3, 2014
The drink is available for a limited time at participating 7-Eleven stores across the country.Read More
Balchem Corporation entered into a definitive agreement to acquire Performance Chemicals & Ingredients Company.
April 1, 2014
The deal is for a purchase price of $567 million in cash.Read More
Tate Lyle announces the expansion of its direct sales capabilities in Japan and the opening of a new office in Tokyo.
March 27, 2014
Tate Lyle’s global network of Applications and Technical Service laboratories include four in the Asia Pacific region, located in Melbourne, Brisbane, Shanghai and Singapore.Read More
Researchers at the University of Wisconsin-Madison and Kikkoman USA’s R&D labs have investigated the multiple benefits of a natural flavor enhancer, a modified form of soy sauce.
March 19, 2014
Among other properties, they researched NFE’s ability to function as a salt reducer and natural flavor enhancer; as a preservative and anti-spoilage agent; and as a booster of organoleptic attributes of processed animal protein products, such as deli meats and frankfurters.Read More
Cargill officially inaugurated its newly expanded European Research and Development Centre.
March 18, 2014
The newly expanded center will address demands across different applications covering the entire spectrum of food and feed ingredients science.Read More